Ingredients

Method

• 2 t dry yeast
• 1 1⁄2 T warm water
• 1⁄2 cup milk, warmed
• 2 T caster sugar, plus extra for sprinkling
• 50 g butter, melted
• 270 g flour
• 2 free-range eggs
• Vegetable oil, for frying
For the chocolate ganache filling:
• 200 g milk chocolate, roughly chopped
• 2⁄3 cup cream

Method

Ingredients

Place the yeast, water, milk and 1 T sugar in a large glass bowl. Place in a warm place for 20 minutes, or until bubbles appear on the surface.

Add the remaining ingredients and use a knife to mix until a sticky dough forms. Turn out onto a lightly floured surface and knead until smooth.

Place the dough in a lightly oiled bowl. Cover with a clean, damp cloth and place in a warm area for approximately 45 minutes, or until doubled in size.

Once doubled, knead for 5 minutes until smooth and elastic. Roll 2 T dough into a ball and place onto a greased baking tray. Repeat with the remaining dough and set aside for 30 minutes.

Heat the oil to 180°C in a large saucepan. Deep-fry the doughnuts for 1 minute on each side, or until golden. Drain on kitchen paper and sprinkle with caster sugar.

To make the ganache, heat the cream in a saucepan and stir in the chocolate. Allow to cool and set. Pour the ganache into a piping bag.

To assemble, make a small incision into the side of each doughnut. Pipe the ganache into the doughnuts and serve immediately.

Cook's note: There’s no shortage of great doughnuts on offer but nothing beats the satisfaction of eating a still warm, ganache-filled, home-made doughnut.

Discover more recipes featuring chocolate here.